Pinoy Cupcake: Sorbetes Cupcakes

Did you know that the sorbetes we enjoy is acutally made from coconut milk?

When the Americans came to the Philippines and introduced us to the heavenly delight that is ice cream, we just cannot resist making our version - and so, sorbetes was born.

This idea has been brewing on my mind since last year. But I was hesistant to do it since in my mind there seems to be too much work to do and it might be difficult to execute.

Finally last week I was able to do it. For the base, I made coconut cupakes then I topped it with three scoops of white chocolate ganache flavored with cheese, chocolate and ube. The classic sorbetes flavors. I hope I made Mamang Sorbetero proud.

Coconut Cupcakes

Makes 24/350 degrees

1 1/2 sticks butter

1 1/2 cups sugar

3 eggs

2 cups all purpose flour

1 tsp baking powder

1/8 tsp salt

3/4 kakang gata/coconut cream

Cream butter and sugar until it lightens in color

Add eggs one at a time

Sift flour, baking powder and salt 3 times

Add half of the dry ingredients to the butter/sugar mixture

Add half of the kakang gata.

Add the remaining dry ingredients then add the remaining kakang gata.

Scoop into cupcake liners and bake for 15-20 minutes.

White Chocolate Ganache

24 oz white chocolate, finely chopped

1 1/2 cups heavy cream

6 pcs Hershey's Kisses (melted)

1 tsp ube extract

2 tbsp grated cheese

Simmer cream in pan

Add hot cream to the white chocolate.

Wait for 10 seconds then stir vigorously

Cool ganache for 30 minutes then whip it as you would whip cream

Divide mixture into 3.

Add Hershey's Kisses into a third

Add ube extract into the other third

Add grated cheese into the last third

Place ube, chocolate and cheese flavored white chocolate ganache in the freezer for 3 minutes.

Scoop each into the cupcakes as you would ice cream into cones.